期刊
INTERNATIONAL DAIRY JOURNAL
卷 91, 期 -, 页码 71-81出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2018.12.003
关键词
-
资金
- Dairy Processing Technology Centre (DPTC), an Enterprise Ireland initiative
- Irish State through Technology Centres programme [TC/2014/0016]
The effect of the calcium-binding salts (CBS), trisodium citrate (TSC), tripotassium citrate (TPC) and disodium hydrogen phosphate (DSHP) at concentrations of 1-45 mm on the heat stability and fouling of whey protein isolate (WPI) dispersions (3%, w/v, protein) was investigated. The WPI dispersions were assessed for heat stability in an oil bath at 95 degrees C for 30 min, viscosity changes during simulated high-temperature short-time (HTST) and fouling behaviour using a lab-scale fouling rig. Adding CBS at levels of 5-30 mM for TSC and TPC and 25-35 mM for DSHP improved thermal stability of WPI dispersions by decreasing the ionic calcium (Ca2+) concentration; however, lower or higher concentrations destabilised the systems on heating. Adding CBS improved heat transfer during thermal processing, and resulted in lower viscosity and fouling. This study demonstrates that adding CBS is an effective means of increasing WPI protein stability during HTST thermal processing. (C) 2019 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据